This delicious recipe is the perfect meal to suit all dietary requirements; it is vegetarian, vegan, gluten free, dairy/lactose free and low carb, but most importantly it tastes amazing! It takes 40 minutes to make but most of that is cooking time, so with just a few minutes prep you can make a really special soup. If you have any suggestions of recipes you would like to see on the site, or you would like to become a contributor, please get in touch!
This gorgeous autumn pudding combines the classic flavours of sticky caramel with sweet sharp apple, and an optional crunch of walnuts to add texture and taste to the topping. I love upside down cakes, and this one is no exception; this particular flavour combination always reminds me of eating toffee apples at Goose Fair after school, such a treat! With Goose Fair starting this week, I thought it would be a nice trip down memory lane to make this cake. I hope you enjoy it as much as I did!
If there is a particular flavour or dish which reminds you of childhood memories I would love to hear from you – get in touch!
These mini carrot cake cupcakes are super cute and so easy to make! This recipe is not overly sweet, so you can taste plenty of the carrot flavour. The cinnamon in the frosting is a delicious addition, and you can sprinkle a little extra on the top too if you like. These make a perfect afternoon tea treat, and can also be made using lactose-free cream cheese if you prefer a lactose-free version.
This week we are bringing you a delicious, light and summery recipe for courgetti with a zingy, peppery rocket and pinenut pesto. It takes just 10 minutes to make, so it is a perfect quick fix for lunch or dinner and won’t leave you feeling too full or bloated as it is low carb and dairy free. We use Brock and Morten rapeseed oils for our pesto, but you could use any good quality oil.
To celebrate the start of Wimbledon this year, we are kicking off the tennis season with our strawberries and cream stack. If you are looking for a pudding with layers and layers of naughty indulgence, this is the recipe for you: brownie, meringue, strawberries, cream, chocolate… We used Barry Colenso‘s cooking chocolate in our recipe, after spending most of the run up to Christmas 2015 on next door stalls to Barry and Lucy at Fabulous Places fairs. Barry Colenso has made chocolates for three generations of the royal family, including Prince William and Catherine‘s wedding cake, and also has a beautiful range of truffles (most of which I have tried – the dark chocolate salted caramels are not to be missed). If you would like to try a variation on the strawberry, a good quality raspberry jam makes a tasty alternative, or you could experiment with different fruity flavours (we’re keen to try this with That‘s Jammy Seville orange marmalade for a chocolate-orange style pudding!). Continue reading
If you are looking for a salad packed with flavour and goodness, here it is – quinoa with tomatoes, padron peppers, pomegranate and a lemon rapeseed dressing. This recipe is a variation on one the chefs at Ginger Snap made for a wedding where several guests had gluten-free, dairy-free or vegetarian dietary requirements, so this was a crowd pleaser that everyone could enjoy. Continue reading
Who could resist these incredible gooey raspberry studded brownies! This is my take on one of Ginger Snap customers’ favourite sweet canapés. You can use fresh or frozen raspberries for this recipe, or mix it up with different summer berries if you like.
These tasty little gluten-free veggie morsels make a delicious starter or healthy snack, and can be put in a gluten-free bread roll if you prefer something a bit more substantial. For this recipe, we flavoured our burgers with Cajun spices and served them with a lemon and cayenne pepper yogurt dip. Play around with flavour combinations and see what works for you! Continue reading
The British radish season has just started, so what better way to enjoy this crisp zesty vege than in a fresh and tasty salad. High in vitamin C, radish is a great way to help your body protect itself against colds and infections. Combined with comforting warm green lentils, which are a good source of protein, along with some super fresh vegetables, this particular dish feels like it is doing you good whilst still tasting amazing. I first made it last summer with traveler friend Maili, and it has been a firm favourite ever since. What’s more, it takes less than half an hour to make so you really have no excuse! Continue reading